Sweet Corn Stuffed Puran Poli


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This is a western version of Puran Poli in place of traditional Puran Poli made using dal as main ingredients. It's amazing in taste having flavour of Gulkand.

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Sweet Corn Stuffed Puran Poli recipe - How to make Sweet Corn Stuffed Puran Poli

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 puran polis


For The Filling
1 cup corn (makai ke dane) kernel
2 to 3 piece fig
2 tbsp milk powder
1/2 cup milk
2 tbsp sugar
2 tbsp gulkand (rose petal jam)
1/2 tsp cardamoms powder
few saffron (kesar) strands strands
1 tbsp dry fruit powder
1 tbsp ghee

For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp fresh cream
1 tsp ghee
water – as per need

For Serving
For the filling

    For the filling
  1. Wash and mash the corn kernel, drain any excess water and keep aside.
  2. Heat the non-stick pan, add mashed corn kernel and saute for 1 – 2 minutes to burn excess water part.
  3. Add 1 tsp Ghee and 2 tbsp of Sugar, mix properly and keep this mixture aside for a while.
  4. Take 2 – 3 Fig, and make small pieces of it.
  5. Add 1/2 cup of milk into pieces, and mix properly to make milk – fig paste.
  6. Add this paste into mixture of Corn. Add 1 tbsp of Gulkand into this mixture
  7. Dissolve the saffron in a little milk by rubbing.
  8. Add the cardamom and dry fruit powder, saffron liquid into corn stuffing and mix well.
  9. Divided this mixture into 4 – 5 portions. Now, stuffing is ready and keep aside.

For the dough

    For the dough
  1. Combine the flour and ghee, cream and knead into a soft dough using adequate water.
  2. Divide into 4 – 5 portions and keep aside.

How to proceed

    How to proceed
  1. Roll out one portion of the dough into a about 3" to 4” diameter circle.
  2. Place a portion of the filling mixture and fold the edges of the dough over the filling.
  3. Pinch the edges together to seal the filling in.
  4. Flatten the dough and roll again into a 4" to 5” diameter circle.
  5. Cook on a tava over a medium flame till golden brown in colour on both sides.
  6. Repeat for the remaining dough and filling.
  7. Smear with ghee and serve hot.

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This recipe was contributed by mpbadiani on 02 Jul 2011

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